Hi Friend > Enter for a chance to win a Sweet Sustainable Prize Pack!
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms

Butter Cake with Lemon Ricotta and California Giant Mixed Berries



  • 1 box lemon cake mix
  • 3 eggs, divided
  • 1 cup butter, melted & divided
  • 8 oz cream cheese, softened
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 1 lemon, zest & juice, separated
  • 1 1/2 pints California Giant blueberries, separated
  • 1 cup sugar
  • 1 bunch fresh mint
  • 2 cups fresh ricotta
  • 16 oz sour cream
  • 1/4 cup corn syrup, light
  • 3 tbsp gin
  • 1 pint of California Giant blackberries, split
  • 1 pint of California Giant raspberries


For Gooey Butter Cake:

  • Preheat oven to 350 degrees. 
  • Mix cake mix, 1 egg and 1/2 cup butter. Spray a 9” x 13” pan with non-stick spray and spread mixture over bottom; set aside.
  • In another bowl, beat cream cheese until smooth. Add in eggs, vanilla and butter; beat until combined. Mix in powdered sugar and continue to mix.
  • Mix in lemon zest, fold in 1 1/2 cups blueberries, reserving remaining berries.
  • Spread on top of cake mixture in pan and sprinkle 1/2 cup blueberries on top.
  • Bake for about 40-50 minutes until center is set but still gooey.
  • Remove from oven and cool. Cut into 24 pieces, then in half; sprinkle with additional powdered sugar before serving.

For Sherbet:

  • Combine 1 cup water, sugar, mint and 24 juniper berries in a saucepan.
  • Simmer over medium heat, until sugar dissolves.
  • Remove from heat; cool completely.
  • Strain into large bowl.
  • Add ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth.
  • Strain well, pour into ice cream maker and freeze according to manufacturers instructions.
  • Remove from ice cream maker, store in container and freeze until firm. 

For California Giant Mixed Berries:

  • Mix remaining 1/2 pint California Giant blueberries, 1 pint Giant raspberries and 1 pint Californa Giant blackberries with gin. Add chiffonade of mint to taste, if desired. Let sit at room temperature for 15 minutes.

To Plate:

  • Cut blueberry gooey butter squares into half diagonally. 
  • Warm cake and place three halves on a plate. 
    Scoop sherbet and place on plate. Spoon berries on plate and serve.
prep time
total time
CALORIESper serving
Facebook icon Pinterest icon Twitter icon Yummly icon
1 hour 30 minutes
2 hrs
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms